Bavarian Potato Salad With Bacon – Easy Warm Side

This Bavarian potato salad brings back memories of Sunday dinners at my grandmother's house in Munich. The warm potatoes soak up a tangy broth, while crispy bacon adds a smoky crunch that makes everyone come back for seconds.

Unlike creamy American potato salads, this one is light and zesty. It's the perfect companion to grilled sausages, roast chicken, or a simple green salad. Plus, it comes together in under an hour with simple ingredients you probably already have.

About the Ingredients

2 pounds (900g) Yukon Gold potatoes

Waxy potatoes hold their shape when boiled. Substitute with red potatoes if needed.

6 slices bacon, chopped

Thick-cut bacon gives the best texture. For a lighter version, use turkey bacon.

1/2 cup (120ml) chicken broth

Use low-sodium broth to control salt. Vegetable broth works for a vegetarian twist.

1/4 cup (60ml) apple cider vinegar

White wine vinegar is a good substitute if you're out of cider vinegar.

1 small yellow onion, finely chopped

Sweet onion or shallots also work well for a milder flavor.

2 tablespoons (30ml) olive oil

Use a good quality extra-virgin olive oil for the dressing.

1 teaspoon salt

Adjust to taste, especially if using regular broth.

1/2 teaspoon black pepper

Freshly ground pepper adds the best flavor.

2 tablespoons fresh chives, chopped

Green onions can be used instead of chives for a similar mild onion flavor.

Tips & Tricks

Don't overcook the potatoes

They should be fork-tender but still firm, otherwise they'll turn mushy when mixed with dressing.

Add the dressing while potatoes are warm

Warm potatoes absorb the dressing better, giving you a more flavorful salad.

Let it rest

Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Step-by-Step Instructions

1. Boil the Potatoes

Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 20-25 minutes or until fork-tender. Drain and let cool slightly, then peel and slice into 1/4-inch rounds.

2. Cook the Bacon

In a large skillet over medium heat (350°F / 175°C), cook the chopped bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pan.

3. Sauté the Onion

In the same skillet with bacon drippings, add the chopped onion and cook over medium heat (350°F / 175°C) until translucent, about 3-4 minutes.

4. Make the Dressing

Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Remove from heat.

5. Combine with Potatoes

Place the sliced potatoes in a large bowl. Pour the hot dressing over them, add the olive oil, salt, and pepper, and gently toss to coat.

6. Add Bacon and Chives

Fold in the cooked bacon (reserving a little for garnish) and half of the chives. Let the salad sit for at least 10 minutes to absorb the flavors.

7. Serve Warm

Garnish with remaining bacon and chives. Serve warm or at room temperature.

Delicious Variations

Vegan Version

Use vegetable broth and omit bacon. Add smoked paprika for a smoky flavor.

Herbed Twist

Add 1/4 cup fresh parsley and 1 tablespoon Dijon mustard to the dressing for extra depth.

Spicy Kick

Stir in a pinch of red pepper flakes or a dash of hot sauce for heat.

How to Store Bavarian Potato Salad With Bacon

Frequently Asked Questions

Try this warm and tangy Bavarian potato salad tonight – it's sure to become a family favorite. Start with a simple batch, and don't forget to save some for leftovers! Here's to a calmer home, one drawer at a time.

Bavarian Potato Salad With Bacon

Warm Bavarian potato salad with crispy bacon and tangy vinegar dressing – the ultimate German side dish.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 pounds (900g) Yukon Gold potatoes
• 6 slices bacon, chopped
• 1/2 cup (120ml) chicken broth
• 1/4 cup (60ml) apple cider vinegar
• 1 small yellow onion, finely chopped
• 2 tablespoons (30ml) olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

📋 Instructions

1. 1Boil the Potatoes — Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 20-25 minutes or until fork-tender. Drain and let cool slightly, then peel and slice into 1/4-inch rounds.
2. 2Cook the Bacon — In a large skillet over medium heat (350°F / 175°C), cook the chopped bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pan.
3. 3Sauté the Onion — In the same skillet with bacon drippings, add the chopped onion and cook over medium heat (350°F / 175°C) until translucent, about 3-4 minutes.
4. 4Make the Dressing — Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Remove from heat.
5. 5Combine with Potatoes — Place the sliced potatoes in a large bowl. Pour the hot dressing over them, add the olive oil, salt, and pepper, and gently toss to coat.
6. 6Add Bacon and Chives — Fold in the cooked bacon (reserving a little for garnish) and half of the chives. Let the salad sit for at least 10 minutes to absorb the flavors.
7. 7Serve Warm — Garnish with remaining bacon and chives. Serve warm or at room temperature.

👨‍🍳 Chef's Note: For the best flavor, let the salad sit for at least 10 minutes before serving so the potatoes soak up all the dressing.

Servings: 6

Cuisine: German

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Vasquez
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.